Latest news with #tuna
Daily Mail
4 days ago
- Business
- Daily Mail
Fears over tuna from major supermarket - after customer discovers tin laced with MAGGOTS
A mother has vowed to never eat tuna again after claiming to discover over a hundred maggots in a tin from a major supermarket. Bethany Bryson, 28, from Edinburgh in Scotland, found the maggots just before she was about to feed her son the tuna for lunch. The mother-of-one had bought the multipack of John West tinned tuna for £3.98 from Asda 's Edinburgh Supercentre store on May 23. When she returned home, she put her one-year-old son Hudson Gray down for a nap while she unpacked her shopping. She had intended on making her one year-old son a tuna and sweetcorn baguette for lunch—but her plans were quickly thrown out the window. Despite not noticing anything unusual about the cans in the store, when she went to take the top tin off she made a disgusting discovery. Ms Bryson said: 'This is going to sound like I'm exaggerating but maggots literally flew at me. 'I was in shock and disbelief. You know when your skin starts to crawl? 'I hadn't even opened the actual tin itself. The tin was open with all those maggots floating about.' The mother estimated there were more than 100 maggots crawling inside the tuna—as seen in stomach-churning footage. Manufacturer, John West Foods, who have apologised and offered her a £10 voucher, suggested the can had been damaged in transit prior to arriving to the supermarket. The experience traumatised Ms Bryson so much—she has vowed to never eat tuna again. 'I was sick. I didn't eat that whole day. I'm never going to touch tuna again. I wanted to jump in a shower with bleach because I felt disgusting,' she said. 'The smell was something unholy. That was something else. 'Tuna doesn't smell nice at the best of times but this didn't even smell like off fish or anything like that. I didn't know what it smelled like. It was potent. It was disgusting.' The mother, who works in customer service at another supermarket, also contacted Asda's customer service team. She also called up the Asda's Edinburgh Supercentre store to tell them about what had happened. Ms Bryson said the staff told her to bring the tuna tins into the store for testing and that they would remove the tins from the shelves. Armed with two pairs of disposable gloves, she had to fish through her bins to retrieve the tin. 'I had to bin raid to get the tins out. Luckily I have disposable gloves, I had two layers of them on. Two Ziploc bags and a nappy bag went into containing those tins,' she said. The manager offered her a £20 voucher as a gesture of goodwill when she returned to the store, she said. While Asda's head office apologised for her experience and offered her a £5 voucher, she said their response was unacceptable. She said: 'I was heated when I got that response and I replied back saying, '£5 when I was about to feed this to my one-year-old son, that's not acceptable.' 'I was like, "I do not want my little boy getting sick from that" because he obviously roams about the floor. 'He's walking but he does crawl about the kitchen sometimes so the last thing I want is remnants of maggots being on the floor for him to get unwell. 'I was actually horrified because if those maggots hadn't been fully developed into the size they were and I hadn't noticed they were in the tin I could have fed that to my son and that just makes me feel sick, it's horrible.' A John West spokesperson said: 'At John West, the safety of our consumers and the quality of our products are our highest priorities and we take this incident extremely seriously. 'No living animal could have survived the high-temperature sterilisation used in our production process. 'Based on the information currently available, it appears the can was damaged after packaging and during transit within the supply chain. 'This damage compromised the seal and allowed environmental contamination, ultimately leading to spoilage. 'While this appears to be an isolated incident, John West is working closely with logistics partners to ensure that product is being handled with care and that such an issue does not occur again. 'We are deeply sorry for the distress caused to the customer who purchased this product. We sincerely apologise for her experience and fully understand the concern and upset this has caused her and her family.'
Telegraph
7 days ago
- Health
- Telegraph
Is tinned or fresh tuna healthier? The answer may surprise you
Tuna fish is a much-loved British staple. Whether it's smashed with a dollop of mayo or added to a Niçoise salad, one in five of us eats it at least once a week. Even non-fish lovers will venture into tuna territory. Like all fish it has a glowing health halo. It's full of protein, is leaner than chicken, beef and pork and then there's all the omega-3 fatty acids in the oily varieties that are excellent for our heart and brain. It's often highly revered in weight loss groups, too, for its helpful role in shifting the scales, reflected by the phrase 'if it swims, it slims'. Classed as an oily fish until 2018, the UK then changed its tune on tuna and recategorised it as 'other white fish, shellfish or fish dishes' after finding that its concentration of omega-3s wasn't as high as the likes of salmon, sardines and trout. But first comes first – which is healthier the stuff that comes in a tin or straight out of the sea? Which is better for you – fresh or tinned? Fresh – is higher in fat but also higher in minerals 'Fresh tuna tends to be higher in fat, thus higher in calories,' says Baukje de Roos, a professor of human nutrition at The Rowett Institute. Per 100g portion, fresh tuna contains around 130 calories and 1.5g of fat, compared to around 110 calories and 1g of fat in tinned. However, as a result of its higher fat content, fresh tuna also contains more omega-3 fatty acids and vitamin D, she notes. Yellowfin and albacore are the most commonly available types of fresh tuna available in supermarkets and are generally sold as steaks or diced but there are four other options that are fished for us to eat, including bluefin, which is often the type served in restaurants, and bigeye, though this option is more commonly eaten in Japan and the US. Larger varieties of tuna, such as bluefin, are higher in mercury than smaller types like skipjack, which usually come in tinned form, Prof de Roos adds. Tinned – has less mercury but hold the brine Most types of tinned tuna are skipjack, which is the smallest and most abundant type of tuna. This type should contain smaller amounts of mercury in comparison to larger varieties, which tend to be reserved for serving fresh. While fresh is generally higher in omega-3s, tinned tuna in oil can retain similar levels of these healthy fats, though they will be depleted in spring water and even more so in brine, notes Gunter Kuhnle, a professor of nutrition and food science at the University of Reading. Additionally, it's worth bearing in mind that tinned tuna in olive oil contains an extra 100 calories and 11g of fat, while tinned tuna in brine contains slightly more salt (0.1g). But, overall, tinned tuna is the more healthy and convenient cupboard staple, says Alison Clark, a registered dietitian and spokesperson for the British Dietetic Association. ' Tinned is brilliant for a handy store cupboard, high protein, lean source of protein to grab as part of a quick, balanced meal,' she says. This table shows the nutritional breakdown per 100g of fresh versus tinned tuna: The health benefits of tuna 1. It's a high-quality protein and low in fat Protein is a type of macronutrient (along with fats and carbohydrates) that our bodies need in large amounts. It is responsible for maintaining, growing and repairing bones, muscle and skin, while also supporting our immune system to function normally. Tuna is a particularly dense source of protein, containing a hefty 25g per 100g per can, or around 30g per 100g when eaten fresh – more than found in the same sized serving of chicken (22g) or beef (21g). Further boosting its credentials is that it also contains significantly less fat than those options (around 1g, compared to 3g in chicken and 10g in beef), supporting heart health. 'All fish are a lean source of high quality protein [and] relatively low in saturated fat,' confirms Professor de Roos. 2. It's full of vitamins and minerals 'Tuna is also a good source of vitamin D (found predominantly in the fattier species [of fish]), vitamin B12, B3 and selenium,' Prof de Roos notes. Vitamin D is vital for healthy bones, teeth and muscles but notoriously difficult to get enough of through our diet – and sunlight is our main source in the UK from April to September. However, a 100g portion of tuna contains up to 70 per cent of what we need per day. Tuna is also rich in B vitamins and provides all the vitamin B12 that you need in a day, which is essential for a healthy brain, nervous system and red blood cell formation. Being deficient in B12 can lead to anaemia, which causes the body to produce abnormal red blood cells that can't function properly, says Clark. 'It leaves you just feeling absolutely rotten – it can lead to real tiredness and brain fog.' The fish itself is also a rich source of the mineral selenium, with each 100g portion containing more than the recommended daily intake. 'You don't need it in large quantities but the quantities that you should have are actually vital in the body,' Clark explains. 'It goes on to make glutathione peroxidase, which is really important for immunity and mood.' 3. It's low in calories and can help with weight loss Tuna has just 110 calories per 100g, which is less than found in the same amount of chicken (115 calories) or beef (174 calories). 'We know that protein is really good for satiety, so it helps to make you feel full without containing a lot of calories,' Clark says. This means it can help ward off hunger pangs that lead to overindulging in snacks or serving up a second portion at dinner. 'That's really important because obviously we know that obesity is a major problem, not only in the UK, but worldwide,' Clark adds. What are the health risks of tuna? 1. It contains mercury Mercury is a naturally-occurring heavy metal that makes its way into the ocean through coal burning and industrial waste, as well as natural events like volcanic eruptions. It then accumulates in fish as it moves through the food chain – being consumed by plankton, small fish, bigger fish and ultimately predatory fish like sharks, marlin, swordfish and tuna. This can pose a risk to our health if we eat too much. 'Mercury can bind to proteins in the body and stop them from working,' Prof Kuhnle explains. 'Methylmercury – one form of mercury – is neurotoxic and can inhibit development in children.' For this reason, the NHS advises that women who are pregnant or trying for a baby have no more than four tins of tuna, or two portions of fresh tuna, per week. There is no official maximum limit for other groups but Professor Kuhnle urges caution. Studies have also linked mercury with cardiovascular disease, as well as problems for the brain and nervous system. 'The mercury in tuna will affect everyone, so it's not just pregnant women (or those trying for a baby) who should watch the amount they eat and not eat excessive amounts,' he says. 2. It can be high in salt 'Other issues could be high sodium in some tinned tuna, if preserved in brine,' Professor Kuhnle says. Tinned tuna in brine contains a decent amount of salt, with 1g per 100g serving – saltier than a packet of ready salted crisps or McDonald's fries, both of which contain 0.6g. Tuna in water or oil contains slightly less, at 0.9g per 100g. The NHS recommends having no more than 6g of salt per day, which is around one teaspoon, because too much can lead to high blood pressure and increase the risk of heart attacks and strokes. 3. It's not an oily fish Up until 2018, tuna was categorised as an oily fish, which are high in omega-3 fatty acids that help to lower blood pressure and prevent heart disease. We're told to eat at least one 140g portion of oily fish per week to harness this heart-supporting effect. However, following in-depth nutritional analysis, health officials reclassified the fish after realising its fatty acid composition was more comparable to a white fish, Prof de Roos explains. This may be problematic for people who assume tuna is an oily fish because 'it doesn't have the same benefits of the oily fish like mackerel, herring, kippers, trout, sardines,' Clark says. 'It's really important to get those oily fish in and the recommendations in the UK are to have two portions of fish per week, one of which should be oily,' she notes. 'We don't eat enough oily fish, and it's so beneficial in so many different ways, such as the omega-3 levels and vitamin D.' Rather being in similar to white fish such as cod, plaice or haddock, tuna actually more closely resembles other predatory fish like shark, marlin and swordfish, as these are also high in mercury, Clark adds. How to ramp up the health benefits of tuna in your diet For a healthy, balanced and filling meal, you ideally want to pair a source of protein, in this case tuna, with a carbohydrate and fibre, Clark says. The carbohydrate could be bread, pita bread, a jacket potato, crackers, quinoa or bulgur wheat, while vegetables like peppers, celery and cucumber, and pulses such as chickpeas, are a great source of fibre, she says. 'If you squeeze in some herbs, seeds and nuts, just to make sure that fibre content is as high as it can be, that's even better,' Clark adds. Tuna is often the fish that's served in sushi, which has become a popular grab-and-go lunch option, but the portion size is small and comes with sushi rice and little fibre, so Clark wouldn't recommend this as a regular lunch. Tuna mayo and sweetcorn is a common combination but to enhance the nutrients, she recommends swapping the mayonnaise for yogurt and adding chickpeas, which will increase the protein, B vitamins and fibre content. Verdict: Is tuna healthy? Tuna is a convenient, delicious and healthy source fish that we can enjoy as part of a balanced diet, says Clark. It's an excellent source of lean protein, as well as vitamins and minerals that keep our bodies functioning optimally. However, the key is how often we eat it. 'I think 'as often as you like' is still not a good idea,' says Prof Kuhnle. He advises that people have no more than twice the recommended limit for women who are pregnant or trying for a baby, which would be no more than eight tins of tuna, or four portions of fresh tuna per week. 'You'd really have to be eating tuna most days to hit maximum intake,' Clark notes. 'Really, we wouldn't want you to be doing that anyway because it would be at the expense of other sources of protein, such as eggs, pulses, oily fish.' So enjoy it, but perhaps not too much.
Telegraph
28-05-2025
- General
- Telegraph
Chargrilled pepper and tuna salad
This vibrant salad could be the perfect early summer dinner with it's chargrilled peppers and good tuna and just the right amount of a slightly sweet, tart dressing – and you could serve with warm bread and butter or a few steamed Jersey royals, if you're feeling hungry. Overview Prep time 20 mins Cook time 12 mins Serves 4 Ingredients 1 small red onion, finely sliced juice of 1 lemon 2 romano peppers 1x 180g jar tuna fillets in olive oil lettuce for 4 people small bunch of parsley, roughly chopped bread and butter, to serve For the dressing 2 celery sticks, very finely diced 2 tsp wholegrain mustard 1 tsp runny honey 3 tbsp good extra virgin olive oil 1 tbsp cider vinegar ½ tsp chilli flakes Method Step Sit 2 romano peppers directly on the gas flame of your hob and turn the heat to medium. Leave for 6 minutes, then carefully use tongs to turn the peppers. Leave for another 6 minutes until charred all over. Step Put the peppers in a bowl and put a plate on top. Leave to steam for 15 minutes. Then pull off the charred skin and finely slice. Step While the peppers are cooking, make the dressing. Put 2 celery sticks, very finely diced in a big mixing bowl with the juice of half the lemon, 2 tsp wholegrain mustard, 1 tsp runny honey, 3 tbsp good extra virgin olive oil, 1 tbsp cider vinegar and ½ tsp chilli flakes as well as a big pinch of salt. Beat with a fork to combine. Step When you come to assemble the salad, put the small bunch of parsley, roughly chopped in the bowl too, along with half the peppers. Add the lettuce and use tongs or your hands to mix through, making sure everything is well dressed.
ABC News
26-05-2025
- Business
- ABC News
Green Climate Fund offers 100 million plus in funding to Pacific countries
Next month, Pacific countries are set to access the more than 100-million dollar climate funding to help mitigate climate change impacts on tuna fisheries. The grant from the Green Climate Fund will be split between 14 countries and will be used to study tuna migration patterns. Current modelling predicts that as the ocean warms tuna stocks will move east away from Pacific exclusive economic zones. Many Pacific countries rely on tuna fisheries for food security and their economy. In Tuvalu the fisheries business accounts for 40 percent of their GDP. "Tuna accounts for more than half of local catch on the island," said Tuvalu's Director of Fisheries Samasoni Finikaso. "Our life is associated with the ocean," he added.
Malay Mail
21-05-2025
- Business
- Malay Mail
Penang's tuna landings doubled in 2024, state eyes processing hub potential
GEORGE TOWN, May 21 — The tuna landing industry in Penang saw significant growth as landings more than doubled in 2024, according to state executive councillor Fahmi Zainol. He said the total tuna landings in 2024 amounted to 431,000 kilograms, valued at RM7.76 million. 'In comparison, this is almost double the 177,000 kilograms of tuna, valued at RM3.19 million, recorded in 2023,' he said during his winding-up speech at the state legislative assembly today. Fahmi, who chairs the Penang Agrotechnology, Food Security and Cooperative Development Committee, said the figures highlight the industry's huge potential. 'Penang has the capacity to become the main hub for tuna landings and processing, catering not only to the domestic market but also internationally,' he said. He added that Penang will continue to enhance its facilities, infrastructure, logistics, and overall support services to boost the industry's development. 'The state is also considering several locations to establish new tuna landing ports,' he said. However, he noted that finding suitable sites posed challenges, particularly regarding land availability and the required sea depth to accommodate tuna vessels. Fahmi said the industry is expected to contribute positively to the state's economy by creating job opportunities and establishing related industries, such as high-tech tuna processing centres capable of producing premium-quality seafood for the global market. 'The exclusivity of a dedicated tuna landing port in Penang also holds potential as a tourism attraction,' he said.
